200g (8oz) Dark Chocolate
3 tbsp water
150g (6oz) Butter
150g (6oz) Sugar
50g (2oz) Plain Flour
Icing sugar to dust
Break up chocolate, place in bowl with 3 tbsp water. Melt using bain marie or microwave. While melting, cream together butter and sugar, then carefully add eggs and flour. Fold in melted chocolate.
Line & grease bottom of large springform tin or equivalent. Pour mixture into tin and bake in preheated oven at 150ºC for 25-30 mins.
When done, the cake should be slightly crispy on top, soft in middle. Cake tester doesn't need to be clean.
Turn upside down and dust with icing sugar. Serve cold or warm with creme anglaise.